Sous Chef Butchery

Role Overview

Sous Chef Butchery at Hilton. This role leads butchery operations and daily kitchen service within a hotel culinary environment, delivering exceptional quality and precision to support memorable guest dining experiences.

Role Purpose

Oversee meat preparation and butchery operations while providing hands-on leadership to the culinary team. Ensure the highest food quality and safety standards, drive menu excellence, and support the development of a high-performing butchery team.

Key Responsibilities

Culinary Leadership & Coaching

• Lead culinary team operations with hands-on leadership and in-the-moment coaching to kitchen staff
• Support team development and performance across either Outlets or Banquets focus areas

Production & Service Management

• Manage daily kitchen operations, including creating and monitoring production lists
• Complete line checks during service periods
• Expedite service to maintain operational flow and quality standards

Menu Development

• Develop and implement seasonal menus, promotional features, and daily specials
• Enhance menu offerings to support culinary excellence and guest experience

Cross-Departmental Collaboration

• Foster strong, positive relationships between Front of House and Back of House teams
• Promote seamless operations through effective interdepartmental communication

Compliance & Standards

• Maintain compliance with health, safety, sanitation, and alcohol awareness regulations
• Uphold the highest standards of guest and team member wellbeing
• Ensure food quality and safety standards in all butchery operations

Administrative Support

• Assist with inventory management and ordering
• Support scheduling and administrative tasks

Additional Information

• Hilton is a global leader in hospitality with a presence in award-winning workplace culture recognized by Great Place to Work and Fortune on the World's Best Workplaces list.